To extend the summer, what better than to treat yourself to a special shared moment enjoying an appetizer with Provencal flavours? L'Occitane reveals some authentic regional recipes for finger food that your friends and family will love.

The queen of flowers, roses are much less well-known in cookery than in cosmetics and perfumes. As beautiful as they are delicious, roses have more than one trick up their sleeves. As proof, here are 3 recipes that go beyond the ordinary.

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Return to the source: Tart Tropézienne

Dreamed up by Alexandre Michka, a Polish pastry chef working in Saint-Tropez, this brioche filled with citrus cream is now the gourmet icon of the Côte d'Azur. Created back in 1955, its popularity stands the test of time.

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Recipes - Latest articles

To extend the summer, what better than to treat yourself to a special shared moment enjoying an appetizer with Provencal flavours? L'Occitane reveals some authentic regional recipes for finger food that your friends and family will love.

The queen of flowers, roses are much less well-known in cookery than in cosmetics and perfumes. As beautiful as they are delicious, roses have more than one trick up their sleeves. As proof, here are 3 recipes that go beyond the ordinary.

Dreamed up by Alexandre Michka, a Polish pastry chef working in Saint-Tropez, this brioche filled with citrus cream is now the gourmet icon of the Côte d'Azur. Created back in 1955, its popularity stands the test of time.

Warm weather is here, and with it comes the taste of sun-drenched vegetables. Taking its name from the earthenware dish traditionally used for baking it, the tian's blend of aubergine, tomatoes and courgette is bursting with the flavours of the South of France. A delightful dish!

If there is a good resolution that you should stick to, it is to take more care of yourself, and one way to do so is by enjoying small healthy dishes. Discover our 3 balanced and delicious recipe ideas to start the year off lightly.

The restaurant L’Ebénisterie features as a firm favourite among the fashionable new places in Marseille. For our festive partnership, the restaurant's team have created an aperitif recipe for L'Occitane consisting of a cocktail and amuse-bouche featuring flavours from the city and elsewhere.

The festive season has always been about enjoying good home cooking with a large gathering of family and friends. To mark this occasion, chef René Bérard has an inventive recipe for us for that Christmas favourite, poultry, combining authentic tastes with refined cuisine to delight all foodies.

The diamond-shaped delicacy with a hint of bitterness, the Calisson is undoubtedly the star of Aix-en Provence. Delighting Queen Jeanne at her marriage to King René in 1454, this delicate confectionary was compared to a "caress" or “calin”, and thus inherited a name on a par with its gourmet taste.

With its name alone, Bouillabaisse evokes all the flavors of Provence. Inherently tied to Marseille where it was born, this delicious fish broth, once reserved for the most modest households, today wins over the best addresses on the Old Port, including the restaurant "Une Table au Sud" from chef Ludovic Turac, who dedicates this gourmet recipe to it.

A real concentration of freshness and creaminess, the smoothie is the perfect way to enjoy the health benefits of fruits and flowers. With rose, rosemary, orange or bergamot, discover our three Provencal recipes for a vitamin enriched return to work!

The star of the summer, ice-cream refreshes the palette of all gourmets throughout the season. A little treat that master ice-cream maker Olivier Perrière adapts across more than 70 flavors, including this delicious traditional recipe with a scent of the South, that spotlights Provence’s ubiquitous “blue gold.”

With the arrival of the warm months, the Crespeou returns to the table as a prized recipe at the aperitif or for summer meals. Originally from the Upper Vaucluse region, this savory cake made of layered omelets, rich in color and flavor, is a simple recipe loved by all gourmets!

With summer approaching, the bartender Guillaume Ferroni shares a recipe for a refreshing non-alcoholic cocktail, where lime and verbena form a refreshing duo of Provencal accents, to be enjoyed without moderation!

Neither lettuce nor rice nor beans nor potatoes belong in an authentic Salade Niçoise. The only variation tolerated is to replace on special occasions the anchovy by tuna in oil, or even grilled tuna. But never combine tuna and anchovies!

In the village of Estaque, just west of Marseille, they don’t eat fries but rather servings of panisse, a fried chickpea flour preparation, originating from Liguria. This chickpea preparation is known as ‘cade’ in Toulon and ‘socca’ in Nice, where it is cooked over a wood fire in a huge dish, and its dough includes olive oil. Chickpeas remain the No. 1 ingredient in local street food of the region!

Literally meaning "wet bread," the traditional sandwich of the fishermen and workers of Nice is soaked in olive oil and tomato juice. Its filling is a cousin to the Salade Niçoise. Enjoy some real Provencal street food!

Shaped like small boats, these biscuits are typically served at Candlemas, on February 2. They commemorate the arrival of the Three Marys to the Camargue by boat. And if all over France, we eat pancakes on that day, in Marseille we munch on Navettes.

With pride of place this season, the white truffle is prepared in so many ways to satisfy the most demanding palates. Mathias Bettinger, Chef at the Château des Alpilles, divulges an original recipe that pairs the famous "white gold" with delicious homemade tagliatelle, in the spirit of his Mediterranean cuisine.

Native to the Mediterranean and passionate about cooking, Estérelle Payany dreamed of writing about the gastronomy of Provence. In her new book "Provence, les meilleures recettes,” presenting the best recipes of Provence, she spotlights this cuisine of near and far.

The chef of the La Chassagnette restaurant in Arles revisits for L’Occitane the Thirteen Desserts of Provence with an original iced nougat recipe accompanied by a brioche bun, and served with seasonal fruit. A recipe to test for the holiday season!

That’s what the residents in the village of Jouques think! Inaugurated in July 2012 by Christine Charvet, Rouge Guinguette is one of those countryside bistros that has it all. Tastefully decorated, the restaurant offers an enticing wine list and delicious yet simple cuisine.

It’s in Saint-Saturnin-Les-Apt, a small village located an hour from Aix-en-Provence, that the culture of “red diamonds” takes root. Crunchy and delicious, cherries arrive on our tables today in the form of a clafoutis. This typically Provencal dessert is simple, authentic and delicious!

Made with green or black olives, and with capers, the tapenade is almost essential for a good meal with friends or family, in Provence and everywhere... Find out how to make it with an easy and tasty recipe.

This both unusual and traditional recipe is on the menu at "La Petite Maison de Nicole", one of the restaurants at the Majestic-Barrière Hotel in Cannes which is under the direction of the talented chef Bertrand Schmitt. Peppers, zucchini, eggplants, tomatoes; this dish will delight lovers of Mediterranean flavors.

This Provençale recipe is by Bertrand Schmitt, chef of "La Petite Maison de Nicole", one of the famous restaurants in the Majestic-Barrière Hotel in Cannes. Quick to prepare, it will delight all lovers of goat cheese and of Mediterranean flavors...

This salad brings together much emblematic Italian produce: pasta, of course, and Parmesan, rocket, fresh and dried tomatoes, and mozzarella… An enchanting dish for the eyes and the taste buds. As an entrée, as part of a buffet, or a picnic; every occasion is an opportunity to serve this delicious salad.

A royal flavor in Mediterranean cuisine, saffron charms by its color and unique flavor. All the specialists of this spice will advise you to leave it to infuse a few hours in hot water to develop all its aromas. Carrots and saffron marry perfectly, and honey adds a sweet note that you’ll enjoy. It's Chef Virginie Besançon from Les Petites Tables that said it !

In her book ‘L’Or de Provence’ (The Gold of Provence) dedicated to olive oil of Provence, Elisabeth Scotto revisits a classic of Provençal cuisine, eggplant dip. Perfect with your Pastis at the aperitif or for snacks during the day!

In Provence, fish is an essential ingredient. In her book dedicated to olive oil ‘L’Or de Provence’ (The Gold of Provence), Elisabeth Scotto presents a recipe for red mullet with herbs, so fresh and simple!

Elisabeth Scotto, co-author with Olivier Baussan of the book “The Gold of Provence” (L’Or de la Provence), shares a simple and easy recipe with us that showcases Nyons olives, genuine treasures of Provence.

Last year the famous French chef Alain Passard designed a festive menu for Vins de Provence. The goal was to create recipes that reveal perfect matches with Côtes de Provence wines.
A menu in three acts!

An encounter with Elisabeth Scotto on the occasion of the release of the book “L’huile d’olive, l’or de la Provence, paroles d’Oléiculteurs” (Olive Oil, The Gold of Provence, Olive Growers in their Own Words), co-written with Olivier Baussan, the founder of L’OCCITANE and the photographer Edouard Sicot. A special moment that we share here with you.

Tashka Sofer, essential oil specialist and Provençal grandmother, prepares homemade almond paste for Fantastic Provence with L’Occitane. A moment to share with all the family and an easy recipe for a Christmas in Provence.

Raspberries, hazelnuts, verbena: original ingredients for a Christmas dinner. Here, the chef David Arcos of the restaurant Bonheur Fou in Manosque shares four recipes that will surprise your nearest and dearest. Dinner is served!

Passing through Volx? Make sure to visit Les Petites Tables, a restaurant located inside the Olive Tree Eco-Museum. On site, Virginia Besançon and Josephine Pirolet will welcome you for a tasty Provencal brunch. Let’s eat!